This salad is a crunchy combination of Nova Scotia’s two premier fall fruits. It would make a delicious lunch accompanied by some fresh tuna or chicken salad, and served with a multigrain bread or roll. There are many varieties of apples and pear from which to choose. Cortland, Gravenstein, Spartan or Northern Spy are excellent salad apples. Bartlett pears are a good pears variety.
- 2 red apples, unpeeled
- 2 pears, peeled
- 2 tbsp. lemon juice, freshly squeezed
- 1/4 cup mayonnaise
- 1/4 cup plain yogurt
- 3 cups cabbage, coarsely shredded
- 1/4 cup celery, chopped
- 1/4 cup onion, chopped
- 1/4 cup pecans or walnuts, chopped
- 1/4 cup raisins
- salt and pepper
- Core and dice one apple and one pear, then toss with lemon juice. Set aside.
- Blend mayonnaise and yogurt until smooth.
- In a bowl, combine cabbage, celery, onion, nuts and raisins; add in apple and pear. Add mayonnaise and yogurt dressing, tossing until all ingredients are well coated. Season with salt and pepper to taste.
- Chill for at least one hour before serving, to blend flavors.
- Garnish with fresh apple and pear slices.
– From the book, ‘The Tastes of Nova Scotia’, by Charles Lief and Heather MacKenzie